What cut of lamb is best for stew?

Lamb stew is a classic comfort food that can be made with a variety of cuts of lamb. The best cut of lamb for stewing is one that has a good amount of marbling, as this will keep the meat tender and flavorful as it simmers in liquid. Some common cuts of lamb that are well-suited for stewing include:

• Shoulder: This cut is well-marbled and has a rich, meaty flavor that makes it ideal for stews. Shoulder is also relatively inexpensive, making it a good choice for budget-conscious cooks.

• Neck: Neck cuts are also well-marbled and have a good balance of meat and fat, which makes them ideal for stews. They are typically sold in large pieces that can be cut into smaller chunks for stewing.

• Leg: Leg of lamb is a more expensive cut, but it is also very tender and flavorful. It can be stewed whole or cut into smaller pieces, and is often used in Mediterranean-style stews that feature herbs and spices.

Regardless of the cut of lamb you choose, it is important to brown the meat before adding it to the stew. This will help to develop the flavors and create a rich, caramelized crust on the outside of the meat. Additionally, be sure to use a flavorful broth or stock as the base of your stew, and don't be afraid to add plenty of vegetables and seasonings to create a hearty, satisfying dish.